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Lipolytic activity of white pepper powder at high temperatures in a nonaqueous system
Author(s) -
Werman M. J.,
Lotan N.,
Neeman I.
Publication year - 1995
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636080
Subject(s) - pepper , goose , chemistry , food science , dehydration , catalysis , egg white , sterilization (economics) , biochemistry , biology , paleontology , monetary economics , economics , foreign exchange market , foreign exchange
White pepper is added as a spice to goose fat in the food industry (particularly in the liver pâté industry) and causes the development of undesirable flavors. In the present study, we demonstrate that white pepper exhibits lipolytic activity when reacted with goose fat in a hydrophobic system. Temperature and pH dependence measurements suggested that two enzymes or isoenzymes with optimal temperatures at 55 and 85°C, and with optimal pH at 7 and 9, are involved. Wet sterilization of the white pepper irreversibly inactivates its lipolytic activity. Dehydration, destroyed while remoistening, recovered the catalytic activity of the pepper. The reaction obeys classical Michaelis‐Menten kinetics at 85°C.